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2017 Journal Article Encapsulation of tea tree oil by amorphous beta-cyclodextrin powderShrestha, Meena, Ho, Thao M. and Bhandari, Bhesh R. (2017). Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder. Food Chemistry, 221, 1474-1483. doi: 10.1016/j.foodchem.2016.11.003 |
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2017 Journal Article Use of imaging techniques to identify efficient controlled release systems of: Lactobacillus rhamnosus GG during in vitro digestionGuerin, Justine, Burgain, Jennifer, Borges, Frédéric, Bhandari, Bhesh, Desobry, Stéphane, Scher, Joël and Gaiani, Claire (2017). Use of imaging techniques to identify efficient controlled release systems of: Lactobacillus rhamnosus GG during in vitro digestion. Food and Function, 8 (4), 1587-1598. doi: 10.1039/c6fo01737a |
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2017 Journal Article Investigation of nanovesicle liposome powder production from soy lecithin by spray dryingChun, J. -Y., Godoi, F. C., Bansal, N., Morand, M. and Bhandari, B. (2017). Investigation of nanovesicle liposome powder production from soy lecithin by spray drying. Drying Technology, 35 (8), 1020-1028. doi: 10.1080/07373937.2016.1229333 |
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2017 Journal Article Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)Lv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Yang, Zaixing and Wang, Yuchuan (2017). Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill). Drying Technology, 35 (9), 1075-1084. doi: 10.1080/07373937.2016.1231201 |
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2017 Journal Article Investigation on fish surimi gel as promising food material for 3D printingWang, Lin, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2017). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101-108. doi: 10.1016/j.jfoodeng.2017.02.029 |
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2017 Journal Article Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oilsLi, Bing-Zheng, Truong, Tuyen and Bhandari, Bhesh (2017). Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oils. Food Chemistry, 218, 199-206. doi: 10.1016/j.foodchem.2016.09.059 |
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2017 Journal Article Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk GelsKhanal, Bal Kumari Sharma, Bhandari, Bhesh, Prakash, Sangeeta and Bansal, Nidhi (2017). Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels. Food Biophysics, 12 (2), 141-150. doi: 10.1007/s11483-017-9470-y |
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2017 Journal Article Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storageBansal, Nidhi, Truong, Tuyen and Bhandari, Bhesh (2017). Feasibility study of lecithin nanovesicles as spacers to improve the solubility of milk protein concentrate powder during storage. Dairy Science and Technology, 96 (6), 861-872. doi: 10.1007/s13594-016-0307-0 |
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2017 Journal Article Methods to characterize the structure of food powders–a reviewHo, Thao M. , Truong, Tuyen and Bhandari, Bhesh R. (2017). Methods to characterize the structure of food powders–a review. Bioscience, Biotechnology, and Biochemistry, 81 (4), 651-671. doi: 10.1080/09168451.2016.1274643 |
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2017 Journal Article Recent development in 3D food printingYang, Fan, Zhang, Min and Bhandari, Bhesh (2017). Recent development in 3D food printing. Critical Reviews in Food Science and Nutrition, 57 (14), 3145-3153. doi: 10.1080/10408398.2015.1094732 |
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2017 Journal Article Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matricesGuerin, Justine, Petit, Jeremy, Burgain, Jennifer, Borges, Frederic, Bhandari, Bhesh, Perroud, Carole, Desobry, Stephane, Scher, Joel and Gaiani, Claire (2017). Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices. Journal of Food Engineering, 193, 10-19. doi: 10.1016/j.jfoodeng.2016.08.008 |
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2016 Journal Article Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methodsLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh, Yang, Zaixing and Wang, Yuchuan (2016). Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methods. Drying Technology, 34 (16), 1936-1947. doi: 10.1080/07373937.2016.1144198 |
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2016 Journal Article X-ray photoelectron spectroscopic analysis of rice kernels and flours: measurement of surface chemical compositionNawaz, Malik A., Gaiani, Claire, Fukai, Shu and Bhandari, Bhesh (2016). X-ray photoelectron spectroscopic analysis of rice kernels and flours: measurement of surface chemical composition. Food Chemistry, 212, 349-357. doi: 10.1016/j.foodchem.2016.05.188 |
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2016 Journal Article Air extrusion system for ionotropic alginate microgel particle formation: a reviewLee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2016). Air extrusion system for ionotropic alginate microgel particle formation: a review. Chemical Engineering and Technology, 39 (12), 2355-2369. doi: 10.1002/ceat.201600088 |
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2016 Journal Article Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release propertiesHo, Thao M., Howes, Tony and Bhandari, Bhesh R. (2016). Dehydration of CO2-α-cyclodextrin complex powder by desiccant adsorption method and its release properties. Journal of Microencapsulation, 33 (8), 1-10. doi: 10.1080/02652048.2016.1260662 |
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2016 Journal Article Effect of carbonation of supersaturated lactose solution on crystallisation behaviour of alpha-lactose monohydrateXun, Ang, Truong, Tuyen and Bhandari, Bhesh (2016). Effect of carbonation of supersaturated lactose solution on crystallisation behaviour of alpha-lactose monohydrate. Food Biophysics, 12 (1), 1-8. doi: 10.1007/s11483-016-9462-3 |
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2016 Journal Article Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varietiesNawaz, Malik A., Fukai, Shu and Bhandari, Bhesh (2016). Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties. Journal of Cereal Science, 72, 16-23. doi: 10.1016/j.jcs.2016.09.009 |
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2016 Journal Article Recent advances in spray drying relevant to the dairy industry: a comprehensive critical reviewSchuck, Pierre, Jeantet, Romain, Bhandari, Bhesh, Chen, Xiao Dong, Perrone, Italo Tuler, de Carvalho, Antonio Fernandes, Fenelon, Mark and Kelly, Phil (2016). Recent advances in spray drying relevant to the dairy industry: a comprehensive critical review. Drying Technology, 34 (15), 1773-1790. doi: 10.1080/07373937.2016.1233114 |
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2016 Journal Article In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybeanNguyen, Thao T. P., Bhandari, Bhesh, Cichero, Julie and Prakash, Sangeeta (2016). In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food and Function, 7 (12), 4908-4919. doi: 10.1039/C6FO01240J |
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2016 Journal Article The effect of manipulating fat globule size on the stability and rheological properties of dairy creamsHussain, Hana, Truong, Tuyen, Bansal, Nidhi and Bhandari, Bhesh (2016). The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics, 12 (1), 1-10. doi: 10.1007/s11483-016-9457-0 |
